Fulton Alley, the upscale bowling alley under construction adjacent to Harrah's casino, hired Michael Nirenberg as its executive chef. Until Aug. 30, Nirenberg was the executive chef at Tivoli & Lee. Before that, he worked at Oak, Patois and The Delachaise.

The new bowling alley, set to open at 600 Fulton St. in the late fall, will have a drinks menu created by Neal Bodenheimer and Kirk Estopinal of Cure. Kyle Brechtel, another partner in the new project, helped develop the CBD coffee shop Merchant.

"We want a restaurant and a bar," Nirenberg said, "that also has bowling available. It's not just somewhere to go if you want to bowl."

Although Nirenberg is still building the Southern-influenced menu, it will include sliders, deviled eggs, a Southern-style frito mixto with calamari and oysters, homemade meat pies, and smoked, fried and glazed chicken wings.

"We're not going to try and reinvent anything," he said. "It will be food that people like, but with my little spin on it."

Although snacks and small plates will dominate, there will also be larger entrees for less t than $20.

What made Nirenberg leave Tivoli & Lee after less than a year?

"There are a new set of skills I can learn from the project. Building up a place from nothing is the next step for me," he said. "And on an off day this a place that I would go to."

The Hotel Modern, according to a representative, plans to shortly announce a new chef for Tivoli & Lee."